Sort through the raspberries and take out any that are shriveled or going bad.

It seems like every bag has a few nasty cranberries hanging out. You will find even more nasty ones

if you buy your bag of cranberries from Costco. What's the deal with that? I swear (not always, but every now and then) last week I bought a bag of cranberries from Costco (a HUGE bag). I probably tossed 1/3 of the bag. They were probably last years cranberries. Shouldn't this bag last me through Thanksgiving at least?

I know, I should have returned the bag, but that is a process in itself.

Place the cranberries in the bowl of a food processor fitted with a metal blade.

Add the frozen raspberries.

Adding the raspberries to the relish keeps it bright and red.

Add the sugar. I like to start with 1/2 cup because I like my relish tart, but most people like the full cup because they like a sweeter cranberries with their turkey.

Your choice. I won't judge.

Add 1/2 cup orange marmalade.

Remember there is a ton of sugar in this marmalade so that will add more sweetness.

Peel, core and chop two apples. I'm using local Honey Crisp Apples.

Love them.

Add the chopped apples to the food processor.

Pulse all the ingredients together.

Process until you get the desired consistency that you want.

I like to leave some larger chunks of the cranberries...because (see above statement).

Scrape down the sides of the bowl. Taste to see if you would like to add more sugar.

You will notice that the relish may seem a little gritty from the sugar. Do not worry that sugar will dissolve and be perfect before you serve your dinner.

My desired consistency.

Eat a few spoonfuls, just to make sure it's perfect.

See how bright and fresh.

Canned cranberries cannot even compare to the bright flavor of fresh relish.

I just need a spoon and I'm happy.

Fresh Cranberry Relish

1 bag fresh cranberries

1 cup frozen raspberries

1/2 to 1 cup sugar

2 apples (tart) peeled and diced

½ cup orange marmalade

Combine ingredients in a food processor fitted with a metal blade. Pulse ingredients until finely chopped. Refrigerate until ready to use. Can be made a day in advance.